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Here is a simple and delicious recipe for Coconut Curry Fish that I think you’ll love. It’s much simpler than my original curry fish recipe since we are not pre-frying the fish.

This curry fish is an absolutely delicious and dish that is sure to satisfy your taste buds –and your family. This flavorful fish dish is made with a combination of traditional Caribbean seasonings, Caribbean curry and creamy coconut milk. Fresh coconut milk is always best, but with busy schedules that is not always practical or convenient so canned or block coconut is a great substitute.

How to make Coconut Curry Fish?

The cleaned fish is marinated in a mixture of garlic, culantro (cilantro or scallion are good substitutes) and pimento pepper to bring out its authentic West Indian flavor. The coconut milk and tomatoes add a creamy texture and a hint of sweetness to the dish. It has a mild to medium heat level which can certainly be adjusted and is sure to become a favorite in your house.

How to serve?

Serve this dish with flour or cornmeal dumplings, cassava and spinach oil down, over a bed of fluffy rice or with roti including paratha, sada or dosti roti.

Simple Coconut Curry Fish

Here is a simple and delicious recipe for Coconut Curry Fish that I think you'll love. It’s much simpler than my original recipe since we are not pre-frying the fish. In this recipe, we also add coconut milk. Fresh coconut milk is always best, but with busy schedules that is not always practical or convenient so canned or block coconut is a great substitute.

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Course: dinner, lunch

Cuisine: Caribbean, Trinidadian

Keyword: curry with with coconut milk, cuury fish, simple coconut curry fish

Prep Time: 10

Cook Time: 20

Servings:

Calories: 467kcal

Ingredients

2-3 lbs fish salmon, barramundi, kingfish, carite, red snapper, boneless, rinsed and drained
6 tbsp green seasoning divided
4 tbsp extra virgin olive oil
4 tbsp oil
1 onion sliced
Hot pepper to taste
4 tbsp curry powder
2 plum tomatoes chopped
4 sprigs thyme chopped
8 leaves culantro chopped
1 1/2 tsp salt Himalayan, or to taste
Black pepper to taste
6 ochro trimmed
Pimento pepper optional
1 can Coconut milk

Instructions

Rinse and drain fish, ensuring there are not scales. Season with 3 tablespoons green seasoning, salt and black pepper. Marinate for a min of 30 min or overnight covered in the refrigerator.
When ready to cook, remove from the fridge and bring to room temp.
Heat oil in a large, wide skillet over medium heat.
Add 1/2 of the onion, hot pepper and cook until the edges are brown.
Add curry powder, 1/2 cup hot water, and 3 tbs green seasoning and cook until liquid has evaporated about 5 minutes.
Stir in tomato, onion, and thyme, pour in coconut block or coconut cream with 2-3 cups water, black pepper, 1/2 chopped culantro, ochro and simmer for 5 minutes. Taste for salt and add more if required.
Place seasoned fish pieces along with seasonings from the bowl into the sauce and cook for 10-15 minutes or until cooked through. Sprinkle on the remaining chopped culantro and pimento pepper.
Serve hot with oil down, roti or rice.